Pineapple Upside Down Cake. The cake was a modern marvel because it relied on the recently introduced innovation of canned pineapple rings and preserved maraschino cherries. This is a hybrid pineapple upside-down cake which I've developed over the years. Instead of pineapple rings, I use crushed pineapple, coconut, and honey.

Substitute reserved peach juice for the pineapple juice. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. This is one of the most popular Pineapple Upside-Down Cake on this site. You can have Pineapple Upside Down Cake using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pineapple Upside Down Cake

You need of Toppings.
You need 1/4 cup of butter, melted.
It's 1/2 cup of light brown sugar.
Prepare of Canned pineapple rings.
You need of Maraschino cherries.
Prepare of Vanilla cake.
It's 1/2 cup of butter, softened.
You need 3/4 cup of granulated sugar.
It's 2 of eggs.
It's 1 tsp of vanilla extract.
Prepare 1 1/2 cup of all-purpose flour.
Prepare 1 1/2 tsp of baking powder.
It's 1/4 tsp of salt.
It's 1/2 cup of whole milk.

My mother has an easier version where you don't need to beat the egg whites separately. Whisk together whole eggs and sugar until the liquid becomes light yellow and foamy. This means the chemical reaction is almost equivalent to beating the egg whites in the end batter. Upside down, right side up…there's no wrong way to enjoy this Southern-favorite cake.

Pineapple Upside Down Cake step by step

Pre-heat oven to 175 C.
Pour melted butter on the cake pan. Sprinkle with brown sugar, making sure that it's evenly distributed. Arrange the pineapple and maraschino cherries. Set aside.
Soften the butter along with the granulated sugar using a hand mixer until evenly distributer and smooth..
Add the egg one at a time until smooth..
Add the vanilla extract..
In a separate bowl, combine dry ingredients until evenly distributed..
Alternately combine dry ingredients into the wet batter and the milk in batches, starting and ending with the dry ingredients. Make sure not to over mix the cake batter..
Pour the cake batter over the prepared cake pan..
Bake for 30 minutes at 175 C. The. Loosely cover with a foil and bake for another 15 minutes or until cake is set..
Allow to cool for 10 minutes before flipping the cake..

It gets baked with a base of ooey gooey pineapple slices, which become sticky and sweet during their time in the oven. When it's finished baking, the cake gets inverted in one big flip so that the pineapple rounds end up topping the cake and displayed upside down—or right side up, depending on your. Pineapple Upside Down Cake from Scratch. This pineapple upside down cake is dense, like a sour cream pound cake, with ground almonds in the flour to give it even more substance and a slight almond flavor. The caramel pineapple topping is so good, you'll want to pick every crumb.